Orient savor fused with Latin flavors makes this a fabulous Quick Sweet Chicken Chili Quesadilla
This amazing quesadilla features Asian sweet chili sauce, toasted sesame seeds, cilantro, caramelized onion, a touch of hoisen sauce and tender chicken; all warmed between crunchy toasted tortillas and melted gooey cheese. Scrumptious and mouthwatering!
Quick Sweet Chicken Chili Quesadilla
This makes 1 quesadilla
1 Tbl. butter
1/8 tsp. salt
½ tsp. sugar
1 Tbl. Hoison sauce
1/2 – 1 small onion, sliced
2 8”-10” inch tortilla
1/4 cup Monterey jack cheese, shredded
1/4 cup cheddar cheese, shredded
1/3 – 1/2 cup warm, cooked, shredded chicken (rotisserie works well for this)
1-2 Tbl. sweet chili sauce
1 tsp. toasted sesame seeds
1 Tbl. cilantro, torn
Place sesame seeds in a dry skillet over medium-high heat
Keep them moving by shaking the pan, toasting them as the pan heats and cooks them
Until they are nice and toasty brown. Pour into a bowl and set aside.
In the same skillet heat the butter in a pan over medium-high heat.
Put in the onion rings or slices.
Add in salt and cook on medium-low for 5 minutes.
Add in the sugar and saute as they start to caramelize, about 7-10 minutes until they are soft and tender.
Now the Hoisin sauce and cook for 1 minute stirring constantly.
Pour the onion mixture into a bowl and set aside.
Wipe the skillet out with a paper towel.
In the same skillet, place a tortilla in the pan. Sprinkle half of the cheese and the chicken
Next, layer the caramelized Hoisen onions
(Tip: cut cooked onions in bite-sized pieces to make eating easier)
toasted sesame seeds and torn cilantro leaves
On the other tortilla, spread the sweet chili sauce
Place the tortilla on top of the other in the pan
Cover with a lid to help heat the quesadilla through.
Cook until the quesadilla is golden brown on both sides and the cheese is melted, about 2-4 minutes per side. Serve hot.
And then you have a masterpiece!
Adapted by Carrie, Copyright Carrie Groneman, A Mother’s Shadow, 2015
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